Cranberry Sausage Breakfast Casserole

The smell of sage and sausage browning in a skillet is enough to drag anyone out of bed on a cold December morning, and this casserole banks on that fact completely. I threw it together one Thanksgiving weekend when the fridge was bursting with leftover stuffing components and nobody could agree on what to eat for breakfast. The cranberries were an afterthought, a handful tossed in because they were sitting on the counter, and they turned out to be the thing that made everyone ask for the recipe.

I made this for a house full of guests last New Years and my brother in law stood in the kitchen eating straight from the dish before it even made it to the table.

Ingredients

• 1 pound breakfast sausage, casing removed: Pork gives you the richest flavor but turkey works fine, just drizzle a little extra oil in the pan.
• 1 medium onion, finely chopped: Yellow or white onion both work, cook it until translucent so nobody gets a crunchy surprise.
• 2 celery stalks, diced: Dice these small, they provide a freshness that cuts through all the richness.
• 1 cup fresh or frozen cranberries: Fresh cranberries burst during baking and create little pockets of tartness, frozen ones work without thawing.
• 6 cups cubed day old bread: Sourdough or French bread is ideal, cut it into rough cubes and leave them out overnight so they soak up custard without turning to mush.
• 1 1/2 cups whole milk: Whole milk matters here, skim will leave you with a watery texture.
• 1 cup heavy cream: This is what transforms a basic breakfast bake into something truly indulgent.
• 6 large eggs: The binding agent that holds everything together in a silky custard.
• 1 cup shredded sharp cheddar cheese: Sharp cheddar has enough personality to stand up to the sage and sausage.
• 1/4 cup grated Parmesan cheese (optional): Adds a salty umami finish on top, highly recommend not skipping this.
• 2 tablespoons chopped fresh parsley: Brings a bright herbal note that balances the heavy ingredients.
• 2 teaspoons dried sage: The soul of this dish, it immediately makes everything taste like a holiday morning.
• 1 teaspoon dried thyme: A quiet background herb that rounds out the sage beautifully.
• 3/4 teaspoon kosher salt: Adjust depending on how salty your sausage is.
• 1/2 teaspoon ground black pepper: Freshly cracked is always better.
• 1/4 teaspoon crushed red pepper flakes (optional): Just enough warmth without making it spicy, adds a lovely dimension.
• Butter or nonstick spray for greasing: Butter adds flavor to the edges, which is never a bad thing.

Instructions

Get the oven ready:

Preheat your oven to 350°F and grease a 9x13 baking dish with butter, making sure to get into the corners.

Brown the sausage:

Crumble the sausage into a large skillet over medium heat and cook until nicely browned and cooked through, breaking it up with your spoon as it goes.

Soften the aromatics:

In the same skillet with those flavorful sausage drippings, cook the onion and celery until soft and fragrant, about five minutes.

Build the filling:

In a large bowl, toss together the bread cubes, cooked sausage, onion and celery mixture, cranberries, parsley, sage, thyme, salt, pepper, and red pepper flakes until everything is evenly distributed.

Whisk the custard:

In a separate bowl, whisk the milk, cream, and eggs until smooth, then stir in both cheeses until combined.

Marry it all together:

Pour the custard over the bread mixture and gently toss until every cube is coated and the cranberries are scattered throughout.

Let it rest and soak:

Transfer everything to the prepared baking dish, spread it evenly, and walk away for ten minutes so the bread can drink up all that goodness.

Bake until golden and set:

Bake uncovered for 45 to 50 minutes until the top is deeply golden and the center is set, not jiggly, when you gently shake the dish.

Rest and serve:

Let it sit for about ten minutes before slicing, then garnish with extra parsley if you feel like it and serve warm.

Save to Pinterest

There is something deeply satisfying about pulling a golden bubbling casserole out of the oven when the house is still quiet and nobody else is awake yet.

Making It Your Own

Once you have the basic formula down, this casserole is endlessly adaptable to whatever you have on hand or whatever your crowd prefers.

A Vegetarian Path

My friend Sarah does not eat meat and I made this for her using sauteed cremini mushrooms and a handful of cooked lentils in place of the sausage, and honestly it was still completely delicious.

What to Serve Alongside

This casserole is rich enough to stand on its own but a simple green salad with vinaigrette or a bowl of fresh fruit on the side makes the whole meal feel more balanced and complete.

• A crisp apple or pear salad with walnuts cuts through the richness perfectly.
• Leftovers reheat beautifully in the microwave the next day, if you have any left.
• Always check sausage labels for allergens if you are cooking for a mixed group, some contain soy or gluten.

Save to Pinterest

Some recipes become traditions without you ever planning on it, and this one has a way of showing up on your table every holiday season once you make it the first time.

Questions & Answers

→ Can I assemble this casserole the night before baking?

Yes, you can prepare the entire casserole up to the point of baking, cover it tightly, and refrigerate overnight. In the morning, let it sit at room temperature for about 15 minutes, then bake as directed. You may need to add 5–10 extra minutes of baking time if it goes into the oven cold.

→ Can I use dried cranberries instead of fresh?

Absolutely. If using dried cranberries, reduce the amount to 2/3 cup and soak them in hot water for about 10 minutes before draining and adding to the mixture. This helps rehydrate them so they blend better with the other ingredients.

→ What type of bread works best for this dish?

Day-old French bread or sourdough works best because they hold their structure while soaking up the custard. Avoid soft sandwich bread, which can become too mushy. Cut the bread into even cubes and let it stale for at least a day for optimal texture.

→ How do I know when the casserole is fully cooked?

The casserole is done when the top is golden brown and the center is set. You can test by inserting a knife into the middle — it should come out clean. The internal temperature should reach 160°F (71°C). Let it rest for 5–10 minutes before serving.

→ Can I make a vegetarian version of this casserole?

Yes, simply omit the sausage and replace it with sautéed mushrooms or cooked lentils for a hearty, satisfying alternative. You may want to add an extra pinch of sage and smoked paprika to deepen the savory flavor that the sausage would normally provide.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15–20 minutes, or microwave individual portions for 1–2 minutes. The oven method helps maintain the texture better than microwaving.